One Year Online Masters in Dietetics and Nutrition

Master of Science in Nutrition and Dietetics Non-RD Track Online.

Whether you are entering the nutrition field or are a practicing registered dietitian (RD) seeking a graduate degree, this online program will advance your goals.

Non-RD online.

Increase your ability to help others achieve maximum health and wellness when you complete the Master of Science in Nutrition and Dietetics Non-RD Track from A-State Online. In this innovative program, you will elevate your understanding of how diet and other nutritional determinants contribute to the long-term health of individuals, groups and populations. Learn design, conduct and interpret nutritional research using descriptive statistics, inferential analysis and software tools such as Statistical Package for the Social Sciences (SPSS).

Study food and nutrition from a global perspective and analyze complex issues such as dietary behaviors, diet and diseases, and sustainable food systems.

A-State offers a variety of nutrition and dietetics programs in a convenient online format. Explore our Master of Science in Nutrition and Dietetics RD Track and Bachelor of Science in Nutrition and Dietetics online programs.

Non-RD is a flexible online program featuring accelerated coursework and multiple start dates per year.

Please note Summer 1 and Summer 2 terms are 5 weeks in duration for this program.

What you need for admission to the online Master of Science in Nutrition and Dietetics.

Non-RD online program. Enrollment specialists are available to walk you through the admission process, so you will be able to complete your application quickly.

Note that if you are accepted with a GPA lower than 2.75 GPA in the last 60 hours or a cumulative 2.50 GPA, you will need to maintain a 3.0 GPA in the first 9 hours taken in the program.

Successful completion of Basic Nutrition and Statistics courses with a B or better.

Academic Partnershipsc o Central Receiving2713 Pawnee St.Jonesboro, AR 72401.

Get to know your nutrition and dietetics online degree program.

The program includes 12 credit hours of core courses, 15 credit hours of major requirements and 9 credit hours of support courses.

The process of designing, conducting, interpreting and evaluating nutrition research. Emphasis given to ethical issues and application of research to practice.

Examines methods used in nutritional epidemiological studies and reviews current knowledge related to diet and other nutritional determinants of long-term health and disease.

This course addresses the theory and mechanics of data analysis related to basic and applied research in the health professions. The course includes the use of statistical analysis using computerized programs such as SPSS. Topics range from basic descriptive statistics to inferential analysis.

This course examines models of leadership, both historical and contemporary, and how these models can be applied in the health care setting.

Focuses on the challenges of managing patients in the critical care setting, from the physiologic changes associated with metabolic stress to special needs met with nutrition support. Appropriate medical nutrition therapy in specific disease states included.

Emphasizes core concepts of clinical nutrition relevant to the nutrition care process which include pharmacology and nutrition support. Case studies and an evidence-based approach in various diseases are utilized to help students develop and apply clinical nutrition expertise.

This course examines the traditional and emerging roles of the health professional as an individual moral agent and as a moral participant in team decisions. Methods of rational moral deliberation based on ethical theories and principles will be applied to ethical dilemmas.

Course is discussion driven by current issues and events related to food service operations and management.

Principles of management for professionals in food service operations and or clinical nutrition services. Topics include management roles, tools, human resources, fiscal responsibilities and emerging administrative issues.

An in-depth look at U.S. food policies and programs that affect food production, distribution, and consumption.

The MS in Dietetics Program is a 100% online non-thesis degree program that allows you to obtain your MS in just 14 months. The program consists of 11 courses completed over seven, 7-week sessions. The coursework provides you with the academic background to apply to practice settings.

Sodexo Dietetic Internship Track: The program provides academic training for students who are currently completing a Sodexo Dietetic Internship program. Courses complement internship rotations to provide comprehensive study in each area of dietetics. Practicum credits will be awarded for select internship assignments and experiences.

Sodexo Registered Dietitian Nutritionist Track: Sodexo Registered Dietitian Nutritionist Track.

Ball State’s master of science in nutrition and dietetics is designed to prepare current RD/RDNs for this ever-expanding practice. And it’s offered online so you can continue your career full- or part-time while taking one or two courses at a time.

Although the program is offered fully online, your professors are the same top-notch faculty who teach our on-campus courses. The faculty, committed to teaching and research, receive the resources and support they need to create engaging online classes to help meet your personal and professional goals.

CSU Online Grad Students have Plans Related to their Career.

Discover design and lead effective food and nutrition programs that integrate principles from biomedical sciences, human behavior, and management with CSU unique dietitian degree. Online coursework will develop your research skills, stimulate independent thought, and provide up-to-date knowledge in foods, nutrition, and food service and business management.

An online master program designed for current Registered Dietitians or those with DPD verification.

Promote health and disease management through food and nutrition programs and make a difference in the lives of others by advancing your current level of practice.

Working in the dietetics and nutrition field involves communicating with a wide range of people, from students or clients, to supervisors and team members. This program provides you with the knowledge, flexibility, and creativity you need to offer individualized answers that fit each situation and client. If you enjoy working with people, using deductive reasoning, and consider yourself sensitive to others' needs, this online master in dietetics could be the program for you.

Pursue doctoral study with enhanced knowledge in a specific area of dietetics practice.

As a student in CSU online dietitian degree program, you earn a master degree from a regionally accredited, renowned research institution, while taking online courses at times and locations that fit your busy life.

In addition, this master in dietetics is offered through a partnership of 20 public universities known as the Great Plains Interactive Distance Education Alliance (Great Plains IDEA).

The master degree in dietetics requires completion of 37 semester credits six credits will be thesis or non-thesis research.

This course should be taken the first fall semester after acceptance into the CSU program.

FSHN 501 Research Methods in Dietetics (3 cr.).

Basic components of the research process and the application of various research methods in dietetics, including the use of various research designs for answering research questions, methods for conducting research, evaluation of research articles, development of research proposals, communication of research findings, and demonstration of understanding of ethical issues in research.

Review of current issues in the economic, social, ethical, political, legal, technological, and ecological environments in which foodservice, hospitality, and healthcare organizations operate. Learn the impact of these changes on dietetics practice.

Interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the coordination of structure and function is related to the metabolic needs of the cell and its response to the environment. This integrated approach will form the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states.

This course is designed to give students the opportunity to explore and integrate topics and ideas that are at the forefront of the field of nutritional science. The primary goal of this course will be to emphasize the integrative and complex nature of human nutrition research from basic science to clinical studies to population studies and dietary recommendations.

Nutrition and Human Performance (3 cr.).

Emphasis will be placed upon the relationship of optimal nutrition and physical efficiency and performance.

Nutrition Education in the Community (3 cr.).

Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education.

International Nutrition and World Hunger (3 cr.).

Advanced study of the magnitude, causes, and nature of hunger and undernourished in low income countries emphasis on programs, policies and planning directed toward alleviating hunger.

Pediatric Clinical Nutrition (3 cr.).

This course examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medical conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.

This course identifies the basic physiological changes during aging and their impacts in health and disease. The focus will be on successful aging with special emphasis on physical activity and nutrition. Practical application to community settings is addressed.

Nutritional Aspects of Oncology (3 cr.).

Students will gain understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, the role of nutrition in specific cancers will be explored. Students will learn sources of information for cancer prevention programs, and this information to clinical patient management.

Women Issues in Lifecycle Nutrition (3 cr.).

This course is a critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. The course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity.

The course is an on phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. It will cover recent findings on chemistry, physiological functions, potential health implications of phytochemicals and integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.

The Great Plains Interactive Distance Education Alliance (IDEA) is a partnership of 20 public university members providing access to the best educational opportunities by collaboratively developing and delivering high-quality, online academic programs. The dietetics program is a collaboration of eight of the member universities.

Each university has a campus coordinator who works with students through the various processes of the Great Plains IDEA. They can also refer students to additional resources. Students work with the teaching institution campus coordinators to gain access to courses for which they are enrolled.

All courses are delivered online. Students will utilize learning management systems (LMSes) at each partner institution. Each campus coordinator will facilitate access to the LMS at the teaching institution prior to the first day of class. The courses are a semester long with courses offered Fall, Spring, and Summer.

While this degree allows students the convenience of accessing course material when and where it is most convenient, it definitely requires a commitment of time and attention. Students should plan to spend nine to twelve hours per week on a three-credit course. Time required will vary depending on students' learning style and previous coursework.

Registered dietitians with master degrees work in a variety of settings as clinical nutrition managers including hospitals, sports programs, food and nutrition industries and businesses, private practice, and research. According to the Centers for Disease Control and Prevention, than one-third of U.S. adults are obese, and dietitians will play an increasingly important role in preventing obesity-related conditions such as diabetes and kidney disease.

Dietitians and nutritionists who have earned advanced degrees or certification in a specialty area may enjoy better job prospects.

Education that Helps You Help Others: Promote health and disease management through food and nutrition programs and make a difference in the lives of others by advancing your level of practice as a Registered Dietitian.

An Inter-Institutional Graduate Program: Our online master in dietetics degree is offered through a partnership of 20 public universities known as the Great Plains Interactive Distance Education Alliance (Great Plains IDEA).

Advanced Communication Skills: Learn communicate effectively and efficiently with a wide range of people across a variety of settings and situations. Whether speaking with a client or supervisor, our program prepares you with the knowledge and deductive reasoning skills to address individual concerns in a sensitive manner.

The Master of Science (M.S.) in Food Science and Nutrition requires applicants to have the following:.

Hold the credential of Registered Dietitian (RD) or verification from a didactic program in dietetics (DPD).

A bachelor degree from a regionally accredited institution.

Admission to Colorado State University graduate programs is based on a number of factors, including prior academic and professional experience and the personal statement. Before your application for graduate study is considered, all application materials must be received by the department.

Two letters of recommendation Two professional recommendations are required. Your recommenders should comment on your ability to do graduate work. You will provide information your recommenders in the online application.

List of factors that led you to consider Colorado State for graduate study.

Complete the online graduate application form and pay the nonrefundable application processing fee (payable online). As soon as you have completed the required information, please application. Your application will not be reviewed until it is complete and all required materials have been received.

Great Plains Interactive Distance Alliance when choosing the program of study.

Please Note: Students may be unconditionally admitted and registered in their first semester of courses with an unofficial transcript. Official transcripts must be submitted, prior to or during your first semester, before you can register for your second semester of graduate work.

Once your complete application, including supporting materials, is received, the department admission committee will review your application and notify you of their decision.

Master of Science in Food Science and Nutrition.

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